FIRST LOOK Steve Fields Steakhouse Restaurateur returns to Plano with new steak and seafood eatery I f not for the pandemic, the new Steve Fields Steakhouse likely would not exist.
BY WILLIAM C. WADSACK
and seafood they were familiar with, the restaurateur stressed that this is the “new version” of Steve Fields, as designed by B. Russo Designs. “If you walk in expecting the old dark wood, that’s not what we are,” he said. “We wanted to [appeal to all customers] a little more, [and] so far the response from [everyone] has been very good.” The restaurant’s menu is also shorter, Fields said. Where his previ- ous establishment had 50-plus entrees and more than 200 bottles of wine, the new version has 37 entrees and just over 100 bottles of wine. Still, he said those totals may grow as everyone gets comfortable in the new space. “I’ve got some new items on the menu,” Fields said pointing out the newwagyu skirt steak and meatballs. “We added a few new things, but we kept the core of our old restaurant as the core of our entrees.” Fields said he sees his restaurant as a place where people can mark milestones in their lives. “We are a celebratory restaurant, for birthdays, anniversaries … or whatever,” Fields said. “We are a neighborhood steakhouse, where the owner is here almost every night.”
“If it wasn’t for COVID[-19], I prob- ably wouldn’t have done this,” Steve Fields said of his new restaurant that opened in late February. After closing Steve Fields’ Steak & Lobster Lounge in 2019 after 14 years in Plano, the restaurant’s namesake said he had planned to go work at the Truluck’s restaurant in Dallas’ Uptown neighborhood. But when the pandemic shook up the restau- rant industry, Fields said he decided to look into returning to his own concept in Plano. After looking at a few spaces along the Dallas North Tollway, Fields said he knew he wanted to be closer to the location of his former restaurant at the intersection of Preston Road and Park Boulevard. Then he found his new space, which was most recently occupied by Brick House Tavern + Tap at that same intersection. “We’ve been inWest Plano for 15 years, so now here we go again for another 15,” he said. Fields said he has been very happy with the response the restaurant has received during its rst fewweeks. While patrons are getting the steak
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PHOTOS BY WILLIAM C. WADSACK COMMUNITY IMPACT NEWSPAPER
Steve Fields Steakhouse 4900 West Park Blvd., Plano 972-596-7100 www.steve elds.com Hours: Sun. 4-9 p.m., Mon.-Thu. 4-9:30 p.m., Fri.-Sat. 4-10:30 p.m. 3 Lobster and shrimp dip ($14) is a creamy dip appetizer featuring lobster, shrimp and sweet onions with garlic crostinis for dipping. 4 Four-layered carrot cake ($11) comes topped with candied pecans with a Tuaca Liqueur and butterscotch sauce. MENUHIGHLIGHTS 1 The Chef’s Filet ($49) is a 7-ounce steak that is accompanied by a jumbo, loaded Idaho baked potato. 2 Blackened jumbo shrimp pasta ($29) is an entree that features ve Gulf of Mexico shrimp over linguine tossed in a creamy Pontchartrain sauce and topped with shredded Parmesan and chopped herbs.
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PARK BLVD.
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PLANO SOUTH EDITION • APRIL 2022
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